The Best Snickerdoodles

A good snickerdoodle is hard to come by and these are my favorites.

Soft, slightly chewy, pillowy little puffs of goodness that I can’t stay away from.

The Best Snickerdoodles - Soft, pillowy puffs that are so irresistible! The closest recipe to Mrs. Fields snickerdoodles that you'll find!

I’ve always loved snickerdoodles and in high school and college used to work at a mall three stores down from Mrs. Field’s. That was dangerous because it fueled my snickerdoodle habit with extreme ease.

The snickerdoodles are as close to the Mrs. Field’s recipe (my personal gold standard) that I’ve been able to replicate at home.

The Best Snickerdoodles - Soft, pillowy puffs that are so irresistible! The closest recipe to Mrs. Fields snickerdoodles that you'll find!

MY OTHER RECIPES

They’re slightly chewy around the edges with soft, pillowy centers. I underbake by a minute or two to ensure the centers are extra soft. Underbaking also helps the cookies stay softer and fresher over time, but you can bake longer if you prefer more well-done or firmer cookies.

They’re buttery with a light cinnamon-sugar coating. Not too heavy, just classic snickerdoodle. If you’re a cinnamon fiend, I recommend the Soft and Chewy Cinnamon Chip Snickerdoodle Cookies

The Best Snickerdoodles - Soft, pillowy puffs that are so irresistible! The closest recipe to Mrs. Fields snickerdoodles that you'll find!

Cream of tartar (sold in the spice aisle) is the leavener that gives the cookies lift, lightness, provides the classic snickerdoodle flavor, and it’s key for this recipe. If you don’t have it on hand but must make snickerdoodles immediately, try White Chocolate Snickerdoodles or Soft and Chewy Sugar-Doodle Vanilla Cookies.

Chill the dough before baking so your cookies back up thick and full. Unchilled dough will result in cookies that are prone to spreading, thinner, and flatter.

The Best Snickerdoodles - Soft, pillowy puffs that are so irresistible! The closest recipe to Mrs. Fields snickerdoodles that you'll find!

They’re everything I want in a classic snickerdoodle cookie and my family agreed by eating the whole batch on the afternoon I made them. I sent a dozen cookies with them to the beach for the afternoon somewhat expecting they’d come back with a few left over. That was clearly foolish thinking.

They’re my new favorite and best snickerdoodle recipe I’ve tried. Just like Mrs. Field’s.

The Best Snickerdoodles - Soft, pillowy puffs that are so irresistible! The closest recipe to Mrs. Fields snickerdoodles that you'll find!

The Best Snickerdoodles - Soft, pillowy puffs that are so irresistible! The closest recipe to Mrs. Fields snickerdoodles that you'll find!

The Best Snickerdoodles

The snickerdoodles are as close to the Mrs. Field’s recipe (my personal gold standard) that I’ve been able to replicate at home. Slightly chewy around the edges with soft, pillowy centers. I underbake by a minute or two to ensure the centers are extra soft. Underbaking helps the cookies stay softer and fresher over time, but bake longer if you prefer more well-done or firmer cookies. They’re buttery with a light cinnamon-sugar coating. Cream of tartar gives the cookies lift, lightness, provides the classic snickerdoodle flavor, and it’s key. Chill the dough before baking so your cookies back up thick and full. My new favorite and best snickerdoodle recipe I’ve tried.

Ingredients:

Dough
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/3 cup light brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar
1/4 teaspoon salt, optional and to taste

For Rolling
1/4 cup granulated sugar
2 teaspoons cinnamon

Directions:

  1. Dough – To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, and beat on medium-high speed until creamed and well combined, about 3 minutes.
  2. Stop, scrape down the sides of the bowl, and add the egg, vanilla, and beat on medium-high speed until well combined, light and fluffy, about 3 minutes.
  3. Stop, scrape down the sides of the bowl, and add the add the flour, baking soda, cream of tartar, optional salt, and beat on low speed until just combined, about 1 minute.
  4. Using a medium 2-inch cookie scoop or your hands, form approximately 14 equal-sized mounds of dough (2 heaping tablespoons each), roll into balls, and flatten slightly.
  5. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 1 hour, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
  6. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray.
  7. For Rolling – In a small bowl, combine sugar, cinnamon, and stir to combine.
  8. Dredge each mound of dough through cinnamon-sugar.
  9. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 9 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake for soft, pillowy cookies. For firmer cookies, bake a minute or two longer. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
  10. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Adapted from Soft and Chewy Sugar-Doodle Vanilla Cookies and Food.com 

Only Eats

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Soft and Chewy Sugar-Doodle Vanilla Cookies – Part soft sugar cookie, part chewy snickerdoodle, with tons of rich vanilla flavor!

Soft and Chewy Sugar-Doodle Vanilla Cookies - Part soft sugar cookie, part chewy snickerdoodle, with tons of rich vanilla flavor!

White Chocolate Snickerdoodle Cookies – White chocolate adds a fun twist to a classic cookie

Soft and Chewy Cinnamon Chip Snickerdoodle Cookies – Buttery soft snickerdoodles loaded with cinnamon chips! They’re for those who usually need to double the cinnamon in recipes just to get enough pop!

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321 comments on “The Best Snickerdoodles”

  1. Having worked at Mrs.Field’s for several years, back when we made the cookies and muffins in-store, I can say that her recipe did not contain cream of tartar. Use baking powder (the 2 teaspoons sounds about right) instead.

    • Thanks for the tip about baking powder. Whenever I had played around to ‘perfect’ the recipe, if I kept out the Cream of T, the cookies didn’t have the right texture. Also I think that baking in a home kitchen is different than a restaurant or commercial-grade kitchen and so sometimes ingredients in one don’t always translate to another and vice versa, but I appreciate the insider info!

  2. This is a great recipe! My daughter has made it several times in the past month or so. She even entered some of them into the fair and won first place. Thanks for sharing it with us!

  3. Hi! I just wanted to say, these are the BEST snickerdoodles I have ever tried/made! They came out so wonderfully chewy – thank you for all your amazing recipes! Can’t wait to try more! 

  4. I’ve made these and love them!  I’m going to add some chopped up snickers to them for Christmas.  This year we are making dough that needs to go in the fridge ahead of time and putting it in the freezer.  Has anybody put the balls of dough in the freezer?

  5. Well, these cookies turned out soft and fluffy but they don’t have enough cinnamon and sugar coating. I’m not sure where I went wrong. Everything else about them is perfect but that. I followed the recipe to the T, I chilled them for almost 2hrs, and then I more than dredged them. I skimmed through a lot of the comments and I don’t see anything about this issue. After you dredge them do you pour a little on the top too? It seemed once they were chilled the sugar mixture didn’t want to stick as well….other than that they were great. I will certainly make again.

    • I dredge, and then repeat, repeat, repeat….I just really go nuts with the sugar and that does the trick. Just use way more than you think you need given everything you said and I’m sure you’ll be thrilled!

  6. In the process of making these, and I was not able to roll the dough into balls because the dough is too sticky. I hope that’s normal and they will turn out in the end. I just spooned the dough onto plates and it is now chilling.

  7. Thank you for this great snickerdoodle recipe, Averie!  I made these to include in holiday cookie bags for my coworkers and they were a big hit.  I couldn’t resist eating a few when they were fresh out of the oven (quality control).  I know that the recipes on your blog will be tasty and straightforward to make! Happy holidays to you and your family!

    • Thanks for trying the recipe and I’m glad it came out great for you! And what a nice compliment to say that my recipes are tasty and straightforward! As a blogger, those are my two biggest personal goals when I develop recipes!

  8. Hi Averie! Happy New Year! My daughter asked me to snickerdoodle cookies for her birthday treat. Boy, did these ever turn out wonderful. My son isn’t even a big cinnamon fan and he inhaled one while it was still warm. My husband and daughter said they were so yummy and taste just like mini donuts from the Stampede! We didn’t need to refrigerate the dough, and they came out just like your photos. Thanks so much for an awesome recipe!

  9. I made these cookies last week and they turned out flat… Not super flat like if they weren’t refrigerated, just not pillowie. And they were still the best snickerdoodles I’ve ever had lol but then I made them again this morning and the ONLY thing I did different was the way I shaped the dough balls. I just pushed the balls so the bottom flattened & they turned out perfect! Thanks for the recipe!

    • Thanks for trying the recipe and glad they’re the best you’ve ever had! And yes, sometimes the exact way you shape the dough will effect the outcome so a little experimentation is needed. Glad everything worked out great!

  10. I made a batch of these and stored the dough in the fridge, then later shifted them to the freezer. When I baked them after taking the dough out from the fridge, they turned out nicely. When I baked the dough after taking out from the freezer, they turned out a little more undercooked in the middle. The baking durations were the same. How long should I thaw the snickerdoodles before baking?

    • Either thaw to chilled room temp, i.e. the same temp they’d be if they came from the freezer. Or, just bake a few extra minutes if the dough is frozen. Common sense that you’d need to bake a bit longer with frozen dough than with fridge dough, right :)

  11. How long will I need to thaw the dough for after taking out from the freezer?
    My batch turned out undercooked in the middle and biscuit-like at the edges for the ones out of the freezer, but perfectly fine for the ones out of the fridge.
    Also, is the the type of flour responsible for the colour of the snickerdoodles? The ones in the picture look so fluffy and white! Mine are on the yellow side.

    • How long will depend on how warm the room is. I’m not sure. Just allow it to come to a chilled temp, just like I replied already. Baking isn’t always an exact science and you have to experiment.

      I use King Arthur All-Purpose flour and swear by it. And yes, the brand of flour will effect the shade.

  12. Right! Thanks for the reply:) it worked fine with cooking a little longer or thawing out till slightly chill. I’ll try that brand of flour if I can find it!
    I thought my comment didn’t go through cause of my mobile browser so I commented twice. Oops, my bad!

  13. Averie, best cookies ever, “da bomb” as my daughter said!! But cinnamon sugar didn’t stick. Any tips? Thank you, your website is our go-to.

  14. Do I need to use those  specific brands??

  15. I use coconut oil in this recipe instead of butter in order to make it dairy free, they turned out great! I’m in snicker doodle heaven! 

  16. If I make the dough then freeze it, how long should I let the dough thaw before baking it?

  17. Made these last night and they came out perfect !!! Loved that they are fluffy , soft and chewy and the taste was amazing,Will definitely be making these again and again lol.

  18. These were amazing.  I’ve never used a snicker doodle recipe with brown sugar in the south before, but this will be my go-to recipe from now on.  I spent the weekend mixing up four different types of your cookies and freezing the dough balls: these, the oatmeal M&M cookies, the Andes mint ones, and the funfetti cookies.  They all turned out wonderfully, thanks so much!  One question: would you consider including weight measurements in addition to volumetric measurements?

  19. These are the BEST cookies! A little too easy though, I end up making them all the time 😉

  20. For people with issues of flat cookies, this was my experience: I removed my cookies from the fridge and coated them. I filled my first cookie sheet, coated the rest and put them back in the fridge. I then baked my cookies on my silpat and baking sheet for 9 minutes. My cookies came out super flat and sad looking. After several minutes I removed my silpat from my baking sheet and baked the next batch directly on my sheet. These cookies came straight from the fridge and didn’t sit on the counter like the first batch did when I was coating them. I left them in a minute longer as the first batch still hadn’t set. I was very happy to see puffy cookies when I was done. I will make this recipe again, but I will rechill the dough after coating for at least 15 minutes.

  21. Hey Averie!Hope you are well😊I just wanted to say thank you for sharing your recipe,it was absolutely scrumptious!I had never tried snickerdoodles in my life,but kept hearing about how yum they are,so I made your recipe and it was divine!I added a teaspoon of baking powder by mistake but it seemed to give the cookies a light airy puffiness so that’s a plus😊I think whenever I make them I’ll still add that teaspoon of baking powder!Thank you so much once again☺

    • Thanks for trying the recipe and I’m glad it came out great for you! (even with the mistaken baking powder – which yes creates a cakier, lighter cookie in general when added to recipes)

  22. What do you do if the dough is too sticky to form? Add more flour? How much? Thank you!

  23. Not sure what went wrong with the other ladies but my cookies turned absolutely amazing and NOT Flat. The only difference I did that I refrigerated the dough then after 1 h I shaped it and roll it ont eh sugar.
    Thank you so much for sharing your recipe !!

    • Thanks for trying the recipe and I’m glad it came out great for you! Most people do have good success with this recipe but with anything in life, you can’t bat 100% no matter what across the board :)

  24. Hey Averie! These turned our so perfect! I loved them! I just have a question re: freezing the dough. Do I roll them in the sugar/cinnamon before freezing?

  25. This is annoying — how can I print the recipe without having your video at the top of my print sheet? :/ I’d like to print this out but when I click the print button it pops the picture of the video on the top and on top of everything else…

    • In Safari and in Chrome, when I click the PRINT button at the top of the recipe card, the only thing that pops up in a new window is the ingredients/directions. Not sure what’s going on with your browser or computer but on my end, from multiple computers, things are working fine.

      • I keep getting the video at the top (Chrome) I did a screenshot but I don’t think I can add a picture here… odd. If you have any suggestions, I am open :) I have been dying for a *good* Snickerdoodle recipe so I am going to give it a shot but I am making a ‘recipe book’ for my daughter who is moving into her new apartment next month and wanted to add this recipe if it turns out good… I’d be happy to show you a screenshot but I am not sure how to do it here…?

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